Effect of commercial starter cultures on physicochemical, microbiological and textural characteristics of a traditional dry fermented sausage reformulated with camel meat and hump fat

Abstract

In this work, a mixture of Staphylococcus carnosus and Lactobacillus sakei was used for the manufacture of a traditional dry fermented sausage reformulated with camel meat and hump fat. Changes of microbiological, biochemical, sensorial and textural characteristics during the ripening of sausages were investigated. The lactic acid bacteria count was significantly higher at day 7 of ripening in inoculated sausages and was accompanied by a lower pH. Proteolysis and lipolysis were observed both in control and in inoculated sausages; however, these activities during ripening could be due to the activity of starter culture enzymes or the activity of meat endogenous enzymes. Sensory profile analysis revealed significant differences in hardness, acidity and color intensity. Finally, the texture analysis showed clear differences, with the inoculated batch being less hard.